2023 Clarendelle
Domaine Clarence Dillon
Graves, France
$36.99
A blend of 49% Sauvignon Blanc, 37% Semillon, and 14% Muscadet. Lemon yellow with medium-minus intensity. On the nose, lemon cream, banana, green apple, melon, peach, honey, toast, biscuit, and flint. Good balance. The palate follows the nose along with pineapple, lime, pear, and grapefruit. A medium-plus finish.
89 Points
2022 Chardonnay
Solvero
Summerland, BC
$35.00
Lemon yellow with medium-minus intensity. An impressive varietal nose with well-integrated aromas of lemon, apple, wet stones, almond, honey, white flowers, and straw. Well balanced with a creamy texture. Mouth filling flavours that echo the nose followed by a medium-long finish with toasty oak lingering. Impressive! Serve with white fish, scallops, or prawns.
94+ Points
2023 Pinot Rosato
Ciao Bella
West Kelowna, BC
$29.05
Cherry red with a hint of orange and medium intensity. An appealing nose showing aromas of orange zest, strawberry, cherry, and honeydew melon. Good balance and good mouthfeel. Flavours on the palate mirror the nose along with a hint of cranberry followed by a medium-plus finish.
91+ Points
2023 Malbec Reserva
Don David
Cafayete Valley, Salta, Argentina
$19.99
Garnet red with a purple rim and deep intensity. Blackberry, black cherry, plum, raspberry, white pepper, and tobacco leaf on the nose. Good balance with just enough acidity to make it food friendly. The flavours follow the nose. A medium finish. This is a Tuesday night pizza wine. Also, pair with grilled burgers.
87 Points
2021 Syrah
Pacific Breeze
New Westminster, BC
$42.00
Made with grapes from Washington’s Columbia Valley. Garnet black with deep intensity. The nose is complex and interwoven with aromas of blackberry, black pepper, cherry, blue berry, earth, baking spice, a hint of menthol, stew plum, and pencil shavings. Very good balance with silky smooth tannins. The flavours mirror the nose followed by medium-long finish. Well integrated. This wine benefits greatly with lots of time to breathe.
94+ Points
(All photos – Sam Hauck)